Garlic Butter Chicken Meatballs

Instructions

1. 1
   In a large bowl, mix ground chicken, panko, Parmesan, egg, 2 cloves garlic, parsley, Italian seasoning, salt, and pepper until just combined.
2. 2
   Shape into 16–18 meatballs (about 1.5 inches each).
3. 3
   Heat the olive oil in a large nonstick skillet over medium heat. Sear meatballs on all sides, working in batches if necessary, for about 6–8 minutes total. Transfer browned meatballs to a plate.
4. 4
   Lower heat and melt butter in the same skillet. Add remaining garlic, cooking for 30 seconds until fragrant.
5. 5
   Pour in chicken broth, scraping up any browned bits. Return all meatballs to the skillet. Spoon sauce over the meatballs.
6. 6
   Cover and simmer for 7–8 minutes, or until meatballs are fully cooked through and juicy (internal temp 165°F).
7. 7
   Finish with a squeeze of lemon juice if using. Garnish with extra parsley, serve hot, and enjoy!